Kumbhaniya Bhajiya

Name: How to Make Kumbhaniya Bhajiya | Easy & Delicious Kumbhaniya Bhajiya Recipe
Total time: 10 min
Yield: 2
Cuisine: gujarat

Bhajiya, Bhaji, Pakora or fritters, whatever name we call, it is a popular fried and delicious snack generally consumed with green coriander chutney, ketchup, tea-coffee. There are various types of pakoras are prepared abd available in the market. Today I have prepared Kumbhaniya Bhajiya. Before going to the recipe, let’s know some interesting facts about these pakoras. Kumbhaniya Bhajiya is a traditional recipe of the Kumbhal village, which is in Palitana region of Gujarat. This crunchy, crispy and spicy bhajiya is served during marriages in Kumbhal village. One more interesting fact about these bhajiyas is unlike rest pakoras, no cooking soda is used for preparing it’s batter and very less water is added in it. #rain26

prep time 10 Mins

cook time 15 Mins

chef Deepa Rupani

Step 1

Add coriander, fenugreek leaves, green garlic, ginger and both chillies in one bowl, add salt and lemon juice and mix properly with hands.

Step 2

Further add gramflour, little by little, while mixing with hands.

Step 3

Prepare a thick batter, add oil and mix well.

Step 4

Heat the oil, divide the batter in small quantity. Add about 1/2 to 1 tbsp water and mix well.

Step 5

Take the batter in hand and drop small bhajiyas with the help of fingers.

Step 6

Deep fry bhaiyas from all the sides on slow to medium flame, till it becomes crispy.

Step 7

Remove them on tissue lined plate.

Step 8

Serve hot with sliced onion and lemon.

Step 9

Note:

Can replace fenugreek leaves with spinach.

Can add only red chillies or only green chillies.

Calories 420 Kcal

Total Fat 24 g

Carbs 42 g

Protein 9 g

ESSENTIAL ITEMS

1 cup finely chopped coriander

0.5 cup finely chopped fenugreek leaves

2 tbsp finely chopped red chillies

2 tbsp finely chopped green chillies

1 tbsp finely chopped ginger

3 tbsp finely chopped fresh green garlic

2 tbsp lemon juice

1 cup gram flour

1 tbsp oil

as per taste salt

as required oil for frying

Recipe by:

Deepa Rupani

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